I just made these this morning and they are super easy and good...two of my favorite combinations!
The original recipe comes from this blog http://www.bigredkitchen.com/2008/08/pancake-squares/
I tweaked it a tiny but and doubled the below recipe to make a 9x13 sized pan and I think I probably
Could have put it in a bigger pan for shorter pancakes. These were big and fluffy and good and great with fruit and any of your favorite toppings. We had them with fruit smoothies and they were great!
One thing I really love about this recipe is that everyone can eat at the same time and you are not having to make
Batches and batches...and spending forever in the kitchen.
If you have egg allergies in your group, I think you could use an egg substitute with this without any problems.
3/4 cup milk 2 T. melted butter 1 large egg 1 T. sugar 1 cup flour 2 t. baking powder
1/2 tsp. vanilla
1/4 t. salt
Preheat oven to 350°. Lightly grease an 8×8 baking dish ( or 9x13 or larger if you want short pancakes and doible the recipe). i just turned on the mixer and let it go as i added the ingredients. i had it on medium high until it was time to add the flour, then took it down to low. In a large mixing bowl, beat together milk, butter and egg. Add sugar, then gradually beat the flour in (1/4th -1/2 cup at a time). Carefully stir in the baking powder and salt. Pour batter into prepared pan. Bake for 20-25 minutes. Serves 3-5, depending on their love for pancakes. I'm going to put leftovers in the fridge and warm up again tomorrow. They visually remind me of corn bread because they are light in color and look like cornbread but they are light and very much e consistency of regular pancakes. I think next time I will spread butter on it a few minutes before it's done to see if I can make it a little more golden colored.